Pineapple Rum Salsa

A charcoal grill brings new life to fresh pineapple,

especially when it is frequently basted with a butter,

honey and rum glaze. We like to grill these pineapple

chunks and serve them as a side dish with pork

tenderloin or, preferably, chop them up and make

them the star of a salsa. First the glaze recipe:

Honey Rum Glaze

¼ cup of dark rum

½ cup of honey

1 tablespoon of Worcestershire Sauce

½ stick of butter, melted

1 teaspoon of cinnamon

Combine well and baste pineapple over a hot fire

until spots are partially charred.
Pineapple Salsa

1 pineapple, peeled, cored, quartered, and grilled

1 red onion, sliced and chopped

1 apple, diced

1 poblano pepper, diced

1 tablespoon of dark rum

Sea salt

Chop pineapple coarsely and combine with other

ingredients.  Let it sleep in the refrigerator overnight.

Serve with corn chips.

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